Crunchy Tuna Turnovers

• 2 cans (6 ounces each) tuna, drained and flaked
• 1/2 cup shredded cheddar cheese
• 1/3 cup mayonnaise
• 1/3 cup sliced ripe olives
• 1/8 to 1/4 teaspoon lemon-pepper seasoning
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1 egg, beaten
• 1-1/4 cups crushed potato chips

1. In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal.
2. Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased
3. . Make a 2-1/2-in. slit in top of each turnover. Bake at 375u0b0 for 18-21 minutes or until golden brown.

tuna, cheddar cheese, mayonnaise, olives, lemonpepper seasoning, buttermilk, egg, potato chips

Taken from www.tasteofhome.com/recipes/crunchy-tuna-turnovers/ (may not work)